Mashed Potato Doughnuts

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/6/21
Sugar coated donuts
Bruce Law / Getty Images
Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Servings: 72 servings
Nutrition Facts (per serving)
168 Calories
9g Fat
21g Carbs
2g Protein
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Nutrition Facts
Servings: 72
Amount per serving
Calories 168
% Daily Value*
Total Fat 9g 11%
Saturated Fat 1g 7%
Cholesterol 16mg 5%
Sodium 139mg 6%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 2%
Total Sugars 9g
Protein 2g
Vitamin C 1mg 5%
Calcium 69mg 5%
Iron 1mg 5%
Potassium 57mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mashed potatoes make these doughnuts moist and dense. Roll them in sugar or cinnamon sugar when they're done. 

Ingredients

  • 3 cups sugar

  • 3 cups plain mashed potatoes

  • 6 large eggs

  • 1/2 cup vegetable oil

  • 1 1/2 cups milk

  • 8 cups all-purpose flour, plus more as needed for rolling out the dough

  • 5 tablespoons baking powder

  • 2 cups peanut oil

  • 1 cup confectioners sugar, optional, for rolling the doughnuts

  • 1/2 cup cinnamon sugar, optional, for rolling the doughnuts

Steps to Make It

  1. Gather the ingredients.

  2. In a mixing bowl with an electric mixer, beat the sugar with the mashed potatoes until the dough is the consistency of paste. Add the eggs and beat until well blended. Add 1/2 cup of vegetable oil, milk, flour, and baking powder. More flour may be added if necessary to make a soft dough.

  3. Place dough on a lightly floured surface and roll to 1/2 inch thickness. Cut out with floured doughnut cutter.

  4. Heat about 2 to 3 inches of vegetable oil to 370 F on a deep-fat thermometer.

  5. Drop the doughnuts, 2 or 3 at a time, into the hot fat. Fry, turning once, for 3 minutes, or until golden brown. Lift the doughnuts out with a skewer or tongs and drain on paper towels.

    While the doughnuts are hot, roll them in either a small bowl of confectioners' sugar or cinnamon sugar, if using.

  6. Enjoy!

Recipe Variation

  • If you like spiced doughnuts, feel free to add about 2 teaspoons of ground nutmeg and 3/4 teaspoon of cinnamon to the dough.